Bobby Flay Chicken Enchiladas Recipe

This Bobby Flay Chicken Enchiladas Recipe is a smoky and cheesy recipe, which is made with tender shredded chicken and spicy chipotle chiles. It’s a crowd-pleasing fiesta dish, ready in about 1 hour.

Bobby Flay Chicken Enchiladas Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can of stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheese

Garnish:

• Chopped cilantro leaves
• Chopped scallions
• Sour cream
• Chopped tomatoes

How To Make Bobby Flay Chicken Enchiladas

1. Season and cook the chicken: Season the chicken breasts generously with salt, pepper, cumin powder, garlic powder, and the Mexican Spice Blend. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken for about 7 minutes on each side until cooked through. Remove the chicken from the pan and let it cool. Do not wash the pan.
2. Make the filling base: In the same pan with the chicken drippings, sauté the chopped red onion and minced garlic until soft. Add the thawed corn, chopped green chiles, minced chipotle chiles, and the can of stewed tomatoes (break them up with a spoon if they are large). Simmer for a few minutes to meld the flavors.
3. Shred and thicken: Shred the cooled chicken breasts using two forks. Add the shredded meat back into the skillet with the vegetable mixture. Sprinkle the 1/2 teaspoon of flour over the mixture and stir well to combine; this helps bind the filling so it isn’t too watery. Remove from heat.
4. Prep the tortillas and pans: Preheat your oven to 350°F (175°C). Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds to make them pliable. Coat the bottom of two 13×9-inch baking dishes with a thin layer of the canned enchilada sauce.
5. Assemble the enchiladas: Dip a tortilla briefly in the enchilada sauce (optional, but helps prevent cracking) or simply lay it flat. Place about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Bake and serve: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded Cheddar and Jack cheese evenly over the top. Bake for 15 minutes, or until the cheese is melted and bubbly. Garnish with cilantro, scallions, sour cream, and chopped tomatoes. Serve immediately.

Recipe Tips

• Preventing cracked tortillas: Corn tortillas can be brittle. The key to rolling them without cracking is heat. Microwaving them in a damp towel steams them, making them flexible. Alternatively, you can briefly fry each one in hot oil for 10 seconds.
• Managing the heat: This recipe uses both green chiles and chipotle chiles. Chipotles in adobo are spicy and smoky. If you prefer a milder dish, reduce the chipotles to 1 or 2 peppers and remove the seeds thoroughly.
• The “Wet” Filling: Bobby Flay’s recipe uses stewed tomatoes inside the enchilada. This creates a very juicy, saucy interior. If you prefer a drier filling, drain some of the liquid from the tomatoes before adding them.
• Mexican Spice Blend: If you don’t have a pre-made blend, you can substitute it with a mix of chili powder, oregano, and a pinch of cayenne.

What To Serve With Bobby Flay Chicken Enchiladas

These enchiladas are rich and saucy, so they pair well with simple, starchy sides.

• Mexican Rice: A classic tomato-infused rice.
• Refried Beans: Or seasoned black beans.
• Guacamole and Chips: Essential for any Mexican meal.
• Refreshing Salad: A crisp romaine salad with radish and lime vinaigrette.

How To Store Bobby Flay Chicken Enchiladas Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortillas will soften as they sit in the sauce.
• Reheat: Reheat in the microwave or in a 350°F oven covered with foil until hot and bubbly.
• Freeze: You can assemble the enchiladas (without the sauce on top) and freeze them. When ready to eat, thaw, top with sauce and cheese, and bake.

Bobby Flay Chicken Enchiladas Nutrition Facts

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrates: 40g
• Dietary Fiber: 6g
• Sugar: 5g
• Protein: 30g

Nutrition information is estimated per serving (2 enchiladas).

FAQs

Try More Recipes:

• Bobby Flay Chicken Marinade Recipe
• Bobby Flay Chicken Scarpariello Recipe
• Bobby Flay Chicken And Waffles Recipe